To line the tin:
2 packets of biscuits
softened butter or
1 package of pie crust
For the filling:1 can of peaches in syrup (keep half of the syrup aside)
2 gelatine sheets
1,5 dl milk
1 tablespoon of lemon or orange juice
200gr whipping cream
2 tablespoons of peach jam
Grind the biscuits and add the butter. Knead and refrigerate for 15 minutes. Line the pie tin and bake in the oven for 15 minutes. Allow to cool
Slice the peaches in thin pieces. Melt the gelatine with the milk and syrup.
Whip the cream and fold in.
Spread some jam on the already baked pie crust and pour in the mixture.
Decorate with the sliced peach and some more jam.
After that, it goes in the fridge for at least two hours, to set.
350 gr flour
250 gr softened butter
Cream the butter and sugar and add in the flour. Knead and use a rolling pin to stretch the dough. It should be about 5mm thick.
Use fun pastry cutters to cut biscuits.
Grease and flour a tray and drop in the biscuits.
Bake at 190ºC for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from the tray.